Navy Bean Soup
Recipe by: Jeremy Watson - Iowa
Servings: 8 to 10
1 1/2 pounds dry navy beans
2 1/2 quarts boiling water
1 ham hock or meaty ham bone
1 cup chopped onion
1/4 cup butter or margarine
salt
pepper
Wash beans, cover with cold water and soak overnight; drain. Put beans in a large kettle; add boiling water and ham. Simmer about 1 1/2 hours or until beans are tender and ham is cooked. Sauté onion in butter or margarine until golden; add to soup. Continue cooking about 1 hour. Remove ham hock or bone. Remove meat and cut into thin slivers. Skim fat from soup. Return meat to kettle; season to taste with salt and pepper. Thin with hot water if soup seems too thick.
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